1 large egg yolk beaten
5 1/2 c fresh peeled, sliced, cooking apples
1 T lemon juice
1/2 c sugar
1/4 c light brown sugar
3 T flour
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg

Topping:
3/4 c flour
1/4 c sugar
1/2 c brown sugar
1/3 c butter

Preheat to 375. bake ready-made pie crust brushed with yolk for 5 minutes.

Combine apples-nutmeg. Mix and spooon into crust.
Mix remaining ingredients with fork until crumbly and sprinkle over top. bake 50 minutes. Cool at least 4 hours.

1 c busquik in pie plate
1/2 stick butter melted
3 T boiling water
mix in pie plate

Bake 10 minutes at 400.

1 1/2 c flour
1 tsp salt
1/2 c oil
2 T milk
1 1/2 T sugar

Put in large pie pan and mix. Spread out with spoon to side of pan and bottom. Bake crust at 375 until light brown– about 10 minutes.

2 1/2 c sugar
1 c corn starch
pinch salt
4 c water
1/2 c lite corn syrup

Boil until clear and thick.

Add:
3/4 c dry strawberry jell-o
2 T butter
red food color

Cool, pour over berries in pan.

2-3 onions, diced
1/3 c salt
olive oil (to cover bottom of pan)
sauteed pork with bone
Angela Mia crushed tomatoes
water to rinse out cans
fresh parsley
banana peppers
black pepper
garlic powder

Simmer 8-10 hours.

4 large apples
1/2 c water
1/4 c sugar
dash cinnamon

Pare, core, and quarter apples. Combine apples, sugar, and water in saucepan. Cook over medium heat until apples are tender. Add cinnamon.

4 large apples
1/4 c water
1/4 c sugar
1/4 tsp cinnamon

Pare, core, and slice apples. Combine apples and water in saucepan. Cook over medium heat; stirring until mixture boils.

Cover and simmer until apples are tender, about 8 minutes. Add sugar and cinnamon. Stir well over low heat for a few minutes longer.

Chunky applesauce will have larger pieces of apples remaining. If a smooth applesauce is desired, mash with a potato masher. Serve warm or chilled.

1 1/4 c flour
1/2 c sugar
1 T baking powder
1/4 tsp salt
2 c all-bran cereal
1 1/4 c fat free milk
1 egg
1/4 c oil

Combine flour, sugar, baking powder, and salt, set aside.

In large bown, combine cereal and milk. Let stand about 2 minutes or until cereal softens. Add egg and oil. Beat well.

Add flour mixture, stiring only until combined. Portion evenly into 12 2 1/2 inch muffin pan cups coated with with cooking spray.

bake at 400 for about 20 minutes or until golden brown. Serve warm.

1 c butter
1/2 stick butter
12 oz chocolate chips
1 box rice chex (6-8 cups)
powdered sugar

2 c brown sugar
2 sticks butter
1/2 c lite corn syrup
pinch of cream of tartar

Boil 5 minutes
Pour over popcorn
Bake at 275 for 30 minutes. Stir twice.